I usually take a bit from a live pig, so -3
this post was submitted on 13 May 2026
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I prefer my bacon in a gluon soup form..
10 through 18 look like the bristolstool chart
Does the bacon reassemble itself between 9 and 10?
4-6, depending on the type of bacon.
I want it to stand horizontal if I hold the end :p
That's what she said
It should snap like a potato chip, not a French fry.
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This is the way. 6 can make a bad day great.
2-5 are acceptable. Softer bacon is better than crispier bacon and I don’t care who I offend
It depends on the dish. Like Chinese pork belly should melt in your mouth, not break your teeth. But on a bacon egg and cheese sandwich, the bacon needs to bring the texture.
3 is the breakfast buffet pile of hours old leathery bacon all stuck together with lukewarm grease. This is not an acceptable bacon. 2 for sandwiches, 4 or 5 for plain eatin
3 is the breakfast buffet pile of hours old leathery bacon all stuck together with lukewarm grease.
Edit:
I've been vegan for 10 years and I still miss 2-3 style bacon. Vegan bacon does a good job if you like Canadian bacon and/or 4-6 on this chart, but nobody has made fatty vegan bacon that's good around 2-3 cookedness
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-1
I like mine fossilized.
I'll have a uuuuuuhhhh #14 with side of ketchup
3-5. Thats the sweet spot.
Cremated. I would like my bacon cremated.
Please ask the chef to restrict airflow so that I may use my bacon to heat my forge.
Is there a 4.5 option? Although 6-7 are the tastiest. I love charred food and burnt pizza
1
5 is where it's at boys. Max crisp, no burning.
I can never decide between 15 or 16
1 is literally just raw. I like both crispy bacon and chewier bacon, but only if the fat is completely rendered.
I'd say either 4 or 17 deoending on how much carbon I'm looking for.
1 should just be a pig.
Indexes start at 0
There's a huge gap between 5 and 6. That's where I live.
Food with charcoal is kinda dangerous to eat.
It's bacon. Processed meat is a WHO Group 1 carcinogen, it's "known to cause cancer", I'm not sure how much the charcoal changes things.
It's also considered red meat for the purposes of the Group 2A carcinogens, where red meat "probably" causes cancer.
Not sure what your concern is with charcoal but eating bacon on a regular basis is already living on the edge.
- Maybe even 2. I'd have to see it in person.
- But carryover cooking means by the time I get a piece it’s a 5.
3 or 5 they're two different moods. 4 is too in the middle for me.
1.5 gang, rise up!
Between 4 and 5 is actually good.
activated bacon isn't real, it can't hurt you
Activated bacon can save you from poisoning though